Ever since I’d heard of ancient grains at San Francisco Baking Institute, I’ve wanted to try them. Well, enough procrastination, I choose this gorgeous weekend to devote to Quinoa and teff, my latest ventures in psuedo-cereals and ancient grasses. First I...
Yeah, another pizza post. Here I used the formula based on Una pizza Napoletana. It’s dough reversed engineered from a video of Anthony Mangieri, made with sour dough. The key to using sourdough for pizza is to have a good bubbling, active ferment. Recently I...
I revisited this bread that I’d found from one of the many terrific German bread bakery sites. Often they suggest for additions like soy bean powder, apple fiber or some additive. Deconstructing them to bake them with just “the essentials” is often...
Trying out some baking formulas from a French boulanger site, I’ve had mixed results with wet doughs. Known as eau de bassinage, it literally means to bathe, moisten or add water. Having trouble managing them, I queried some baker friends. Susan of Wild Yeast...
Since first hearing about Gérard Rubaud, most recently from my former chef Jean-Michel, I decided to revisit his style of "old" school baking. His signature loaf has been showing up online a lot recently. So before heading on vacation, I made a final...
